Rasmalai | How to make Rasmalai

By Sarika Kapoor  |  25th May 2016  |  
5.0 from 1 review Rate It!
  • Rasmalai, How to make Rasmalai
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

75

1





About Rasmalai

Creamy and tasty.

Rasmalai is a popular aromatic and delicious dish. You can try making this amazing Rasmalai in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Rasmalai by Sarika Kapoor has detailed steps with pictures so you can easily learn how to cook Rasmalai at home without any difficulty. Rasmalai is enjoyed by everyone and can be served on special occasions. The flavours of the Rasmalai would satiate your taste buds. You must try making Rasmalai this weekend. Share your Rasmalai cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sarika Kapoor for inputs. In case you have any queries for Rasmalai you can comment on the recipe page to connect with the Sarika Kapoor. You can also rate the Rasmalai and give feedback.

Rasmalai

Ingredients to make Rasmalai

  • 11/2 litres milk
  • 1/2 cup Sugar
  • 1/2 tsp Cardamom powder
  • few strands of kesar
  • For chena-
  • 1 litre milk
  • vinegar
  • For garnish-
  • Pistachios and almonds

How to make Rasmalai

  1. Take milk and boil it.
  2. Add vinegar so that milk curdles.
  3. Drain it and wash under water so that there is no smell of vinegar.
  4. Hang it in muslin cloth to drain excess water.
  5. Now with your palm press paneer to get soft chena.
  6. Make small ball and then press gently to flatten it. See there will be no cracks.
  7. In a thick bottomed pan boil the milk.
  8. Now add chena and cook on medium flame.
  9. When chena balls come above the milk and cooked.Take out.
  10. Reduce the remaining milk by continuous stirring so that no lumps form.
  11. Add kesar and sugar and cook till milk thickens to rabri consistency.
  12. In a serving bowl put chena balls and add rabri.
  13. Garnish with pistachios and almonds.
  14. Serve chilled.

My Tip:

Press paneer properly with your palms so as to get soft chena.

Reviews for Rasmalai (1)

Harmandeep Kaura year ago

So yummy, thanks for sharing the recipe :)
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